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Blueberry cakes with Chocolate & Balsamic

For the last recipe of 2021 we chose to make these easy yet festive blueberry cakes with a chocolate and balsamic ganache. Feel free to make them to impress your guests at Christmas or New Year, and don’t forget to tag us on Instagram @tastewithgusto.ie.

Ingredients (makes 4 mini cakes)

Sponge cake – you can use ready made like us, or make your own
3/4 cup fresh or frozen blueberries – we used frozen
mascarpone or Greek yogurt – we used greek yogurt although mascarpone is more Italian
1 bar milk chocolate
half a bar dark chocolate
3 teaspoons balsamic vinegar
icing sugar for decorating
glazed cherries for decorating

Tools

2 round cookie cutters, preferably with a handle – we used 8 cm and 6 cm ones

Preparation (follow the pictures to understand better)

Start by preparing your sponge cake discs. The first step is to measure your sponge cake by placing the 8 cm or larger cookie cutter. Then cut the sponge cake lengthwise.

Next, you want to split the cake into two parts from the inside (see pictures).

Now, you are ready to take one half of the sponge cake you just sliced and cut two 8 cm discs out of that.

Take the other slice, and slice it into two thinner slicers. Then take the 8 cm cutter to cut 4 discs.

Now, take the 6 cm cuter to cut a whole into those 4 discs.

Repeat the process until you have enough discs – you should have 8 thicker discs with an 8cm diameter and 4 discs with a hole in them (the latter being 8 cm in diameter and a 6 cm hole).

It’s time to assemble your mini blueberry cakes.

Before, heat your blueberries in the microwave for 1 minute at regular temperature (600W).

Take one thick sponge disc, spread some mascarpone or Greek yogurt.

Then layer the disc with the hole on top.

Next, fill the hole with the blueberries. Make sure not to overfill it. Alternatively, you can use a jam but make sure not to put too much as jam makes it easier to break.

Now, spread a thin layer of yogurt or mascarpone on top.

Then cover with another thick disc.

Place aside on a plate ready to be coated with the chocolate balsamic ganache.

Repeat the process until you have assembled all your mini cakes.

Time to make your ganache. Fill a small pot with water, take a stainless steel bowl, and fill it with the chocolate cut into squares.

Put the pot over your stove and pour your balsamic on top of the chocolate.

Mix gently at lower heat until the chocolate melts and the balsamic is amalgamated.

Take the ganache off the heat and pour it over your mini blueberry cakes.

Gently lift the cakes and transfer on a clean plate.

At this point you may need to put them in the fridge or leave them to set for 15/20 minutes on the counter if your room temperature is below 15 degrees Celsius.

Before the chocolate sets completely, sprinkle with icing sugar and decorate with the glazed cherries.

Tips

You can replace the glazed cherries with warm blueberries and balsamic, and serve the blueberry cakes slightly warm. This is ideal if you have opted to use mascarpone and not the yogurt.